Name: 100% Whole Wheat Blueberry Muffins
Cook time: 35 min
Ingredients: 2 cup whole wheat flour; 1 teaspoon baking soda; 1 1/4 cup buttermilk; 2 egg whites, lightly beaten; 1/3 cup vegetable oil; 1/2 cup honey; 1 cup blueberries, fresh or frozen

100% Whole Wheat Blueberry Muffins

2 Comments

A healthier muffin made with buttermilk and whole wheat flour, these are great for a breakfast on-the-go. Pack them for work as an afternoon snack or sneak some into the kid's lunches.

Cooking Time35 min

Ingredients

2 cups whole wheat flour
1 teaspoon baking soda
1 1/4 cup buttermilk
2 egg whites, lightly beaten
1/3 cup vegetable oil
1/2 cup honey
1 cup blueberries, fresh or frozen

Instructions

1. Preheat oven to 350. Coat 12 muffin cups with cooking spray. Sift together the flour and baking soda.

2. In a separate bowl, whisk together the buttermilk, egg whites, oil, and honey until creamy, then stir in the blueberries. Pour the wet ingredients into the dry. Fold together with a rubber spatula until the batter is moist yet remains slightly lumpy.

3. Pour into muffin cups and bake 30 to 35 minutes.